Polish pleśniak cake with jam and meringue

Pleśniak is a layered cake with a shortcrust base, tart jam, beaten egg whites and grated pastry on top. Cocoa is mixed into part of the pastry to create light and dark layers when sliced. The quantities fit a tin about 20 x 30 cm. Let the cake cool completely for easier slicing.

Ingredients for the pastry and filling

• 400 g wheat flour and 200 g cold butter
• 5 eggs, separated
• 80 g icing sugar for the pastry
• 150 g caster sugar for the egg whites
• 2 teaspoons baking powder
• 1 tablespoon cocoa powder and 1 tablespoon potato starch
• 300 g thick blackcurrant or plum jam
• A pinch of salt

Choose a thick, slightly tart jam to balance the sweet meringue. Very runny jam can make the base too wet. Separate the eggs carefully, keeping yolk out of the whites. The bowl and mixer beaters should be clean and dry.

Preparing the shortcrust pastry

1. Mix the flour, baking powder and icing sugar. Add the cubed butter, chop it into the dry ingredients and rub together until crumbly.
2. Add the egg yolks and quickly bring the pastry together. Divide into three pieces: one larger piece, roughly half the total, and two smaller pieces.
3. Knead the cocoa briefly into one small piece. Flatten and cover all three pieces and chill for at least 30 minutes. You can freeze the smaller pieces to make them easier to grate.
4. Line the tin with baking paper. Press the largest piece over the base and prick with a fork. Heat the oven to 180°C, using top and bottom heat.
5. Bake the base for about 12 minutes, until just set. Remove and leave for a few minutes.

Work the pastry only until the ingredients come together. If it is very hard after chilling, leave it on the worktop for a few minutes before grating.

Layers, meringue and baking

Spread the jam over the partially baked base. Coarsely grate the dark pastry over it. Beat the egg whites with a pinch of salt until foamy, then add the caster sugar a spoonful at a time, beating continuously. The foam should be thick and glossy. Briefly mix in the starch at the end.

Spread the meringue over the dark layer and grate the remaining plain pastry on top. Bake for about 35 to 45 minutes, until golden. If it browns too quickly, cover loosely with baking paper. Remove and cool in the tin. The meringue may sink or crack slightly, which does not prevent serving.

For more on whipping egg whites, see the meringue recipe. The crumble topping recipe describes another way to finish a bake. Pleśniak uses grated shortcrust on top, so it needs no separate crumble.

Slicing and storage

Cut the cooled cake with a sharp knife. Wipe the blade between slices if jam sticks to it. Keep the pieces covered in the refrigerator and eat within 2 to 3 days. You can take a portion out for several minutes before serving so the pastry is not very cold.

Do not put warm cake in a sealed container: steam will condense on the lid and moisten the top. If the jam is especially sweet, serve smaller slices or choose a tarter jam next time.

Spread the jam gently when assembling so the partially baked base stays intact. Scatter the dark pastry evenly rather than pressing it into the jam. Treat the plain topping in the same way: loose crumbs create an uneven, golden surface. Wait until the centre is no longer warm before slicing.

FAQ

Can I leave out the cocoa?

Yes. All the pastry will remain pale, but the order of the layers and baking time stay the same.

Why are the beaten egg whites runny?

They may have come into contact with fat, or the sugar may have been added too quickly. Use a clean bowl and add the sugar gradually once the whites are foamy.

Can I use fresh fruit instead of jam?

Yes, but juicy fruit will change the cake's moisture. Cut it into small pieces and avoid a very thick layer. Jam gives a more predictable result.